These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
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Seriously, these almond cookies are magic!
Why you’ll love these almond cookies?
- Takes only 20 minutes to make (from start to finish!)
- Requires just a bowl and spatula
- Calls for only handful of ingredients
Since then these almond cookies have become readers favorite as well!
I first shared this recipe back in January, 2014, and it’s been my go-to cookie recipe since then.
And because I couldn’t get enough of these cookies last month, I decided it was time to update the photos and add a video to show you just how easy it is to make them.
Oh and my boys LOVE these cookies.
How to make these almond cookies:
As mentioned before, these gluten-free cookies are insanely EASY to make.
- Combine all the ingredients, except for add-ins, in a medium bowl.
- Using a medium cookie scoop, drop 1-inch cookie balls on two baking sheets.
- Flatten the cookies and bake for 8-10 minutes.
- Let cool for 5 minutes on the baking sheets and then transfer to a wire rack to cool completely.
Yep, no chilling required!
Tip
The batter can vary in texture a little bit depending on the ingredients (kind of honey, or maple syrup, or almond flour, etc) you use.
If your batter is a bit on dry side, add a little bit more honey, or coconut oil to moisten it. This cookie batter is quite forgiving.
Almond Cookie Variations:
You can customize your almond cookies with various add-ons:
- chocolate chips
- coconut flakes
- quick oats
- raisins
All in all, you’re going to LOVE these paleo cookies.
Chewy Almond Cookies
Ingredients
- 2 cups (200g) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120ml) raw honey
- 4 teaspoons (20g) coconut oil melted
- 2 teaspoons pure vanilla extract
Optional Add-ins (pick one):
- ½ cup semi-sweet chocolate chips
- ½ cup coconut flakes
- ½ cup quick oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. (Note: If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.)
- If using, stir in optional add-ins like chocolate chips.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
- Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown.
- The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
Video
Tips & Notes
Nutrition
This recipe was originally published on January 22, 2014.
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Double Chocolate Almond Cookies
I’m on a strict medical diet with no processed sugar or dairy, and these are my go-to sweet treats. I make these regularly and have added coconut flakes and lemon zest, and all varieties are good, though plain is my favorite. They’re quick and easy to make, and they freeze and travel especially well. Everyone who’s tried them loves them.
Hi, there! I’m SO happy you tried this recipe and love the cookies. Thank you so much for your feedback!
What could I use in place of honey? And how much? Trying to do sugar free.
You could use maple syrup for honey, but it’s not sugar-free. These cookies are not meant to be sugar-free.
I am new with alternative flour and alternative sweeteners. I am looking forward to trying this recipe but I don’t want to use honey or maple syrup. May I use coconut sugar or Monkfruit instead? If so, how much?
Hi, Tammy. I haven’t tested this recipe with dry sugar, and it’ll require some tweaking if you choose to use coconut sugar or monkfruit, as the batter relies on the liquid from honey/maple syrup for proper consistency.
Lovely simple recipe so thank you for sharing! I made mine with butter instead of coconut oil and otherwise followed the recipe. They are a tad too sweet for me. Can’t even believe I am saying that! Been sugar free for three years now. I will make this again but cut the sugar and maybe increase the fat for consistency. I uses Lily’s sugar free chocolate chips today but can’t wait to try some other options!
Hi, Maria! I can only imagine how sensitive you’re to sugar nowadays!! And you can totally play around with sugar and oil amount, it’s such a flexible recipe. Thank you for your feedback!
I’ve made this recipe quite a few times but never left a comment. They are always a hit. Recently made them for my 3 year old and he was like “Wow mommy these are the best”
Yay, I’m so happy to hear you and your son love these cookies. Thank you for your feedback, Liyana!!